Secretly Healthy Deep Dish Cookie Pie

APUSH exam is Wednesday. Ohmygosh.


No, I haven’t been baking when I ought to be studying. Today’s post is a recipe I tried a while back.

This healthy deep dish cookie pie comes from the beautiful, innovative, and health-conscious Chocolate Covered Katie and contains a secret ingredient.

“What is that?” you demand, suspicion evident in your eyes. You are leery of sneaky healthy ingredients concealed in your cookies.

I try to divert your attention. I could eat this cookie pie for breakfast every day. It’s out of this world. No one could ever surmise that it might be nutritious in the least.

You refuse to be deterred. “What is in the cookie pie?

I do not deceive you. This healthy confection tops the sugar- and white flour- laden, cloyingly honeyed, sugar-spike-inducing, often dry, prepackaged stuff they call “treats”.

Just as a simple, elegant black gown wins against a tastelessly ostentatious, garish, frilly dress displaying a hundred different colors.

Are you ready?

Garbanzo beans.

Garbanzo beans are good. They make everything better. Salad wouldn’t be salad without chickpeas on it. Carrots just wouldn’t be the same without roasted red pepper hummus in which to dip them. AND THIS COOKIE PIE IS THE MOST PALATABLE-LICIOUS DESSERT EVER!

Don’t knock it until you try it.

I know beans as a sweet may sound distasteful to you. Maybe since I’m Japanese, and Japanese desserts often involve sweetened azuki beans (my life wouldn’t be the same without taiyaki), I’m more open to it, but seriously. If you saw an ad for a high-fiber, high-protein dessert that tastes SWOON-WORTHY, my guess is you’d try it. And that product would probably be full of chemicals. THIS IS BETTER BECAUSE IT’S FULL OF BEANS. Read: low-cost health food.

But I’ve ranted long enough. I need to study! You, for your part, need to try this. If you turn away from this page now, you will be haunted forever by the thought of that which might have been. You will never forget this cookie pie. You will think of it, think of it…you will make it eventually.


And then you’ll take one bite and start making another one.

It is even better than a jelly doughnut. Ich bin ein Berliner!


Healthy Deep Dish Cookie Pie

From Chocolate Covered Katie


2 cans (500g) white beans or garbanzo beans, drained and rinsed

1 cup quick oats

1/4 cup unsweetened/natural applesauce

3 tbsp vegetable oil

2 tsp pure vanilla extract

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp salt (I omitted)

1 and 1/2 cups brown sugar (Stevia worked for me)

1 cup chocolate chips (I have also tried a lesser quantity of almonds, which tasted good)


Preheat oven to 350 degrees Fahrenheit.

Blend everything except chocolate chips in a food processor and process well, until smooth. Stir in chocolate chips.

Pour into a greased pan (Katie used a 10″ springform; I used my 9″ cake pan). Bake for about 35 minutes (try not to overbake).

As with all bean-based desserts, be sure to let the cookie pie cool completely before removing or cutting.


Almost-Vegan Sugar Cookies

Ah, sugar cookies.

How timeless, how unadorned, how classic, how sensationally appealing.

Who would ever have guessed that the convergence of so few, basic ingredients could form so pleasing a confection?

Sugar cookies have always been my best-loved comfort food. Well, along with baumkuchen and miso soup. But that’s for another post, if I ever master baumkuchen 😉

Have you ever partaken of the ones from Subway? Those chewy, sweet, buttery Subway sugar cookies? I haven’t indulged in the delectation of one in a while, but they are the ones I so fondly recount savoring as a child.

Well, a younger child, anyway.

I generally eschew unhealthful food (except on special days, when I indulge 🙂 ), but I was craving a chewy sugar cookie something fierce. The coercive cravings consumed my cognitive consciousness, clamoring for a cookie, menacing me by muddling any mental effort I put forth in math class, fouling my focus.

I was impelled to appease them.

I bought some Earth Balance. I baked the cookies. They were too crunchy for my yearning.

Undeterred, I found another recipe and baked a second batch. I wanted to cry. Still too hard!

Unassuaged, thwarted, foiled, frustrated, disappointed. I was set to throw in the kitchen towel and give up. My cravings had mostly dissipated, anyway.

But then a recipe caught my eye.

I was inspired to try one more time.


Cream Cheese Sugar Cookies

Adapted from

1/2 cup sugar or Stevia

1/3 cup Earth Balance, softened (I’ve heard Olivio is also a healthy brand. When buying margarine, peruse the ingredient list very carefully. If you see hydrogenated anything, drop it and flee.)

1 ounce (2 tablespoons) nonfat cream cheese, softened

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1/4 cup cake flour

1/2 cup white whole wheat flour


Preheat oven to 375 degrees.

In a large bowl, combine the sweetener, Earth Balance, cream cheese, salt, and vanilla extract. Beat until smooth.

Stir in flour until well blended.

With your hands, roll the dough into balls slightly under 1″ in diameter.

Place 1″ apart on ungreased cookie sheets.

Bake for 7 – 10 minutes. (I did 275 for about 7 minutes, then 300 for 5 minutes, then 350 for final 3 minutes)

Yum! 🙂